Braised curried chicken #1

6 Servings

Ingredients

Quantity Ingredient
1 (3-lb) chicken
1 Or
2 Scallions
3 tablespoons Oil (up to)
2 tablespoons Curry
3 tablespoons Oil
2 cups Stock
1 tablespoon Cornstarch
3 tablespoons Water

Directions

1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince scallions.

2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from pan. Add stock to pan and heat until nearly boiling.

3. Meanwhile in a dry skillet, heat curry over a low flame, stirring constantly. When pungent, blend in remaining oil 4. Return chicken to pan with stock; stir in curry mixture and simmer, covered, 45 minutes.

5. Transfer chicken to a heated serving platter, leaving liquids in pan.

Blend cornstarch and cold water to a paste; then stir in to thicken liquids. Pour sauce over chicken and serve, garnished with minced scallions. VARIATIONS:

1. Before browning chicken, add 3 onions, sliced, to heated oil; stir-fry to brown lightly. Then turn off heat and let cool a few minutes. Add 2 tablespoons curry powder, ½ teaspoon chili powder, ½ teaspoon crushed red pepper and ½ teaspoon salt. Cook, stirring, 5 minutes over medium heat. Then add chicken and brown. Stir in the heated stock; then simmer and thicken as above.

2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and cubed.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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